My brother’s partner Amanda is one stellar cook, and we had the great good fortune to eat at her table on Thanksgiving. I couldn’t get over how good the salad was. I’ve had shaved Brussels sprouts before, and I’ve had cranberry sauce before, and I’ve had massaged kale salad before, but all of them together? Unforgettable.

Lovers of truth take note: Amanda’s original salad featured pine nuts instead of pistachios. The pine nuts were also wonderful. Also, I’m the one who put in the radishes.

Ingredients

1 bunch green kale

1/2 teaspoon sea salt

2/3 cup cranberry sauce

1/3 cup EVOO

1/3 cup lemon juice

2 tsp Dijon

1/2 stalk Brussels sprouts

1 watermelon or purple daikon radish, shaved thin

1/2 cup toasted pistachios

4 ounces aged goat cheddar, matchstick-style

Process

A food processor is your friend for this recipe. Use the 2mm slicing blade if you have one. A thicker slicing blade will be OK, too. So will a sharp knife and a little patience. Whatever method you choose, chiffonade the kale—that’s slice it as thinly as humanly possible, if you’re unpretentious!

Sprinkle the salt over the kale, and pause for a moment while we get out the nitrile gloves.

For recipes like this, I like to use nitrile gloves. Don’t have a stash of them at your house? Or maybe you’re just au naturel? You can absolutely prepare everything with your clean, bare hands. Just understand that you will definitely be hearing from any little owies you may have on your hands. Salt really stings!

Now you are going to mash, knead, and injure the kale til it almost resembles sauerkraut. When you’re done, the leaves will seem a little wet, and they will have turned a a couple shades brighter green.

In a little bowl or jar, whisk together the lemon juice, olive oil, Dijon, and cranberry sauce. From November through the New Year, I buy 4 bags of cranberries every time I hit the grocery store, so we can have cranberries on hand all winter. Toss the whole mess of dressing in with the kale. And I mean all of it! You can judge me if you want, but I like to use a lot of salad dressing.

Remove half of the Brussels sprouts from the stalk, and chiffonade those, too. Food processor or knife—either works.

In with the sliced radishes. In with the toasted pistachios and cheddar sticks.

Allow all the ingredients to become friendly at room temperature for an hour or so, and serve with some gorgeous bread.